Holi 2025: 6 Mistakes That Are Ruining Your Gujiya (And How To Fix Them)

In India, festivals are all about good vibes and even higher meals. With Holi across the nook, preparations are in full swing. And allow us to be trustworthy – Holi is just not full with out Gujiya. That crispy-on-the-outside, soft-on-the-inside chew of sweetness is what makes the pageant much more particular. But making Gujiya at residence is just not all the time clean crusing. If the dough is off or the filling is just not proper, it could possibly destroy the entire batch. Sometimes Gujiya seems onerous and even bursts whereas frying, and it normally comes down to some easy errors. Here are the six most typical ones to keep away from if you’d like good Gujiya this Holi.

Also Read: 5 Quick Ways To Make Gujiyas Crispier

Here Are 6 Common Mistakes That Are Ruining Your Gujiya:

1. Not Kneading The Flour Properly

The crispiness of Gujiya depends upon how effectively you knead the flour. If the dough is just not combined correctly, the outer layer won’t have that good crunch. Always add ghee or oil in proportion to the flour. The trick is to combine sufficient ghee or oil in order that the flour holds its form when pressed in your hand. If you skip this step or get the stability unsuitable, the Gujiya will prove gentle and lose that signature crispiness.

How To Knead The Dough Perfectly:

Use 2-3 tablespoons of ghee for each cup of flour.

Rub the flour and ghee between your palms till it types a crumbly texture.

Add water or milk step by step till the dough holds collectively with out sticking.

Knead till the dough is clean however agency.

2. Using Too Much or Too Little Water

Water management is essential when kneading Gujiya dough. Too a lot water makes the dough too gentle, making it tough to form and fry. On the opposite hand, if the dough is simply too onerous, the Gujiya can crack whereas frying. Add water slowly and alter as you go. For higher texture, strive utilizing milk as an alternative of water – it provides the dough a richer style and a softer texture with out dropping construction.

Tips For Using The Right Amount Of Water:

Add water in small quantities whereas kneading.

The dough needs to be agency but gentle sufficient to roll with out breaking.

If the dough feels sticky, add somewhat extra flour.

Milk provides further flavour and softness-try changing water with milk for richer Gujiya.

3. Skipping The Resting Time

Once the dough is kneaded, it wants time to relaxation. Skipping this step is a recipe for catastrophe. Resting the dough permits it to calm down and develop elasticity, making it simpler to roll with out breaking. If you rush this step, the dough would possibly crack or develop into too stiff, affecting each texture and style. Give it at the least 20-Half-hour to relaxation earlier than rolling.

Why Resting The Dough Is Important:

Resting permits the gluten to develop, making the dough stretchier.

It prevents the dough from cracking whereas shaping.

Covered dough stays moist and gentle, making it simpler to deal with.

Well-rested dough provides Gujiya a smoother, extra even texture.

4. Not Covering The Dough

After kneading the dough, all the time cowl it with a moist material. This prevents the dough from drying out, which may result in cracks whereas rolling or frying. The identical goes for formed Gujiya-cover them with a moist material till they’re able to fry. If the dough dries out, the Gujiya will lose its gentle, flaky texture.

Also Read: How to Make Perfect Malpua for Holi – Check Out These Tips

How To Keep Dough Moist:

Cover the dough with a moist kitchen towel.

Do not go away formed Gujiya uncovered for too lengthy.

If the dough begins drying out, sprinkle somewhat water and knead once more.

Keep the dough coated whereas frying to keep away from moisture loss.

5. Using Stale Khoya For The Filling

The filling is the center of Gujiya, and off khoya can destroy the flavour. Always test the khoya earlier than utilizing it-it needs to be contemporary, white, and grainy, not bitter or yellow. Fry the khoya for a couple of minutes earlier than utilizing it to take away any extra moisture. But don’t overcook it, or it’ll lose its softness and style. Fresh, correctly cooked khoya ensures that the Gujiya stays tasty even after storage.

Best Way To Prepare Khoya For Gujiya:

Use contemporary khoya with a white, gentle texture.

Fry khoya on low warmth for 3-4 minutes.

Avoid browning the khoya-it ought to stay gentle and grainy.

Add sugar, cardamom, and nuts for further flavour.

6. Frying At The Wrong Temperature

Frying Gujiya requires endurance and the best temperature. Heat the oil or ghee on excessive, however when you add the Gujiya, decrease the flame to medium or low. This permits them to cook dinner evenly with out burning. If you fry them on excessive warmth, they’ll brown shortly on the skin however stay uncooked inside. Low, regular frying provides that good golden-brown color and even cooking.

How To Fry Gujiya Perfectly:

Heat oil or ghee till reasonably sizzling (round 170 Degree).

Test the oil by dropping a small piece of dough-it ought to sizzle however not brown instantly.

Fry Gujiya in small batches to keep up even temperature.

Turn Gujiya sometimes for uniform browning.

Pro Tips To Make The Best Gujiya

Use a Gujiya mould to get even shapes.

Seal the sides correctly to keep away from bursting whereas frying.

Add chopped dry fruits to the filling for further crunch.

Store Gujiya in an hermetic container to maintain them crisp.

This Holi, keep away from these errors, comply with the following pointers, and make Gujiya that’s crispy, gentle, and scrumptious each single time.

Happy Holi 2025!